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1
Preheat oven to 500 degrees F and, if you have one, place a pizza stone on the bottom rack of the oven.
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2
Place the rolled out pizza dough onto a pizza peel or the back of a cookie sheet, using cornmeal as necessary to help facilitate moving the dough.
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3
Drizzle 2 tablespoons of the olive oil onto the pizza dough, and add the peas, using your hands to press the peas into the dough slightly.
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4
Add the prosciutto and then sprinkle with the fontina cheese.
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5
Add the marjoram and then top with the Parmesan.
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6
Slide the pizza onto the baking stone and bake for 5 to 6 minutes, then use the peel to rotate the pizza 180 degrees, then bake an additional, 5 to 6 minutes, or until the cheese has melted and the pizza is golden.
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7
Remove the pizza from the oven and sprinkle with Parmesan and the remaining tablespoon of olive oil.
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8
Slice into 6 to 8 slices, and serve immediately.
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9
In a large bowl combine yeast with water and sugar and stir well to combine.
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10
Set aside until foamy, about 5 minutes.
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11
Add the salt, olive oil, and half of the flour and mix well to thoroughly combine.
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12
Add the 1 cup of cornmeal and all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little.
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13
The dough should be slightly sticky to the touch.
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14
Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough that is not too sticky.
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15
Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil.
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16
Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 2 hours.
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17
Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
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18
Divide dough into 2 portions (for 2 (12 to 14-inch) pizzas) and form into balls.
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19
(See note below for calzones.)
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20
Place on a lightly oiled baking sheet and cover with a damp towel.
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21
Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness.
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22
Transfer dough to a pizza peel (sprinkle with cornmeal to help facilate moving dough) and top with toppings of choice.
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23
Transfer to the preheated pizza stone and bake until crispy and golden brown, usually12 to 18 minutes (depending on the toppings and the thickness of the crust).
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24
Remove from the oven with a metal peel or spatula and serve immediately.
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25
Yield: 2 (12 or 14-inch) pizzas or 4 calzones, serving 4 to 6
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26
Note: For calzones, divide the dough into 4 equal portions and form into 4 balls.
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27
Place on a lightly oiled baking sheet and cover with a damp towel.
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28
Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 (8-inch) circles.
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29
Place filling of choice in the center of 1 side of each circle, then fold dough over filling to meet edges of filled side.
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30
Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking.
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31
Cook on a preheated pizza stone in a preheated 475 degree F oven for about 8 to 10 minutes, or until well-browned.
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32
Remove from the oven with a peel or spatula and serve immediately.
